Creamy, tropical, and naturally sweet, this Banana Coconut Milk Chia Seed Pudding is the perfect make-ahead breakfast or snack. It’s packed with plant-powered nutrients, just the right amount of sweetness, and the rich flavor of banana and coconut in every bite. Think banana cream pie—only wholesome, nourishing, and totally dairy-free.
A Tropical Twist on a Chia Classic
If you’ve been searching for a breakfast that’s as indulgent as dessert but packed with nutrition, you’ve found it. This Banana Coconut Milk Chia Seed Pudding is creamy, naturally sweet, and delightfully satisfying thanks to the rich coconut milk and sweet ripe banana.
The beauty of chia pudding is its simplicity. Just stir, chill, and enjoy. But with the addition of banana and coconut, this version becomes extra special.
Coconut milk adds a luxurious texture and healthy fats that keep you full longer, while mashed banana brings natural sweetness, creaminess, and a boost of potassium.
And the best part? This recipe is vegan, gluten-free, refined-sugar-free, and endlessly customizable. Whether you top it with fresh fruit, toasted coconut, or a dollop of plant-based yogurt, it’s the kind of nourishing recipe that feels like a treat.
What You’ll Need
- 1 ripe banana, mashed
- 1 cup full-fat coconut milk (from a can or carton)
- 3 tablespoons chia seeds
- 1–2 teaspoons maple syrup or agave (optional, depending on your sweetness preference)
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
Optional Toppings:
- Sliced banana
- Toasted coconut flakes
- Chopped macadamia nuts or almonds
- Fresh berries
- Vegan yogurt
- Lime zest (for brightness)
Pro Tips
- Use full-fat coconut milk – This gives your pudding a rich, creamy texture that’s incredibly satisfying.
- Pick a ripe banana – The riper the banana, the more natural sweetness and flavor you’ll get.
- Mash thoroughly – A smooth mash helps the banana distribute evenly throughout the pudding.
- Chill overnight – While it thickens in 4 hours, overnight is best for full flavor and consistency.
- Top before serving – Add toppings like toasted coconut or banana slices just before eating for the best texture.
Tools You’ll Need
- Mason jar or airtight container
- Measuring cups and spoons
- Fork (for mashing banana)
- Spoon or whisk for mixing
- Refrigerator for chilling
Substitutions and Variations
- Coconut-free? Swap coconut milk for almond, oat, or cashew milk for a lighter version.
- Want more protein? Add a scoop of vanilla protein powder or stir in a tablespoon of hemp hearts.
- No maple syrup? Use date syrup, agave, or skip altogether if your banana is sweet enough.
- Nut-free? Leave off the nut toppings or use sunflower or pumpkin seeds instead.
- Flavor twist: Add cinnamon, nutmeg, or even a little lime juice for a Caribbean-inspired version.
Make-Ahead Tips
This pudding keeps wonderfully in the fridge for up to 5 days, making it ideal for meal prep. Portion it into single-serve jars for easy grab-and-go breakfasts or snacks. Just wait to add toppings until right before serving to keep them fresh and crisp.
You can even freeze individual servings in small containers and thaw them overnight in the fridge when needed.
How to Make Banana Coconut Milk Chia Seed Pudding
1. Mash the Banana
In a mixing bowl, mash the ripe banana with a fork until smooth and creamy.
2. Add Wet Ingredients
To the mashed banana, add coconut milk, maple syrup (if using), vanilla extract, and a pinch of sea salt. Stir until everything is well combined.
3. Stir in Chia Seeds
Add the chia seeds and stir until evenly distributed. Let sit for 10–15 minutes, then stir again to prevent clumping.
4. Chill to Set
Cover the jar and refrigerate for at least 4 hours or overnight, until thick and pudding-like.
5. Add Toppings and Serve
In the morning, give it a good stir and top with banana slices, toasted coconut flakes, and anything else you love.
Leftovers and Storage
Store leftover chia pudding in the fridge for up to 5 days in an airtight container. Stir before serving and add a splash of coconut or almond milk if it gets too thick. Keep toppings separate until just before eating.
You can also freeze portions in small jars—just thaw overnight and stir before serving.
A Creamy, Dreamy Tropical Treat
This Banana Coconut Milk Chia Seed Pudding brings a taste of the tropics right to your breakfast bowl. It’s nourishing, easy to prepare, and full of feel-good ingredients. With its naturally sweet banana flavor and creamy coconut base, it’s the kind of recipe you’ll look forward to again and again.
Try it this week and let me know how you make it your own—did you add a twist of cinnamon? A scoop of protein? I’d love to hear your take in the comments below!
